Make your own free website on Tripod.com
ANN'S LOW-FAT RECIPES


These recipes can be just as tasty and yummy, as your high fat recipes. It is good to watch the diet sometimes, fatty foods can and do lead to a lot of health problems! These recipes following are low in fat content and are better for someone you may love, that has diabetes! Try some- they're really great.


ALOHA CHICKEN


  • 2 lb chicken pieces;skinned
  • 2 chicken bouillon cubes;Borden low sodium
  • 1 tablespoon margarine
  • 1 cup green pepper;diced
  • 1 cup radishes; thinly sliced
  • 1 cup pineapple chunks; canned,- unsweetened
  • 1/2 cup juice from pineapple
  • 1 teaspoon light soy sauce
  • 2 tablespoons flour
  • dash of pepper
  • 4 cups rice; cooked
  • chow mein noodles; optional

    Simmer the chicken in water with bouillon cubes.Remove meat from bones and cut into chunks. Save 1 cup of chicken broth. While chicken is cooking, melt margarine in frying pan and saute the radishes, green peppers and pineapple until crisp tender, but not brown. (Put rice on to cook). Mix 1 cup saved chicken broth with 1/2 cup pineapple juice and 1 teaspoon soy sauce. Add to pan. Mix flour with 1 tablespoon cold water and stir to remove lumps. Add to vegetables. Add cut up chicken and a dash of pepper and cook until everything is hot. Serve over rice. If desired, sprinkle chow mein noodles on top.




    MASHED POTATOES-LOW FAT


  • 8 medium russet potatoes
  • 1/4 cup non fat milk
  • 1/2 cup non fat sour cream
  • 1/8 cup parsley
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt and pepper to taste

    Boil potatoes until soft, drain, cube and mash in a large bowl. Add all ingredients and mash together until well mixed.




    BAKED VIDALIA ONIONS

  • 4 large vadalia onions
  • 2 tablespoons butter or margarine
  • 1/4 cup garlic breadcrumbs

    Cut onion down to the root end in 8 wedges. Do not cut through the root so onion stays together. Divide butter in 4 pats and place one on top of each onion. Wrap each onion separately in foil. Sprinkle with crumbs and salt and lots of black pepper. Bake at 350 degrees for 45 minutes or until onions are soft.




    CABBAGE CASSEROLE

  • 1 medium onion;chopped
  • stalk celery; chopped
  • 3 tablespoons margarine
  • 3/4 Ib lean ground beef
  • 1/2 teaspoon salt
  • 1 medium cabbage; shredded
  • 2 apples; sliced thin

    Preheat oven to 350 degrees. In skillet, saute onion and celery in margarine 2 minutes. Add beef and salt, stir another 2 minutes. Spread half the cabbage in 2 qt baking dish and cover with half the apples and all the meat mixture. Add remaining cabbage and apple slices. Cover and bake 1 hour.




    TURKEY JAMBALAYA

  • 1 cup sliced celery
  • 1/4 cup sliced green onions
  • 1/2 medium green bell pepper, chopped
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground red pepper(cayenne)
  • 1(14.5-oz) can no-salt-added stewed tomatoes, undrained
  • 1(141/2-oz) can ready to serve fat free chicken broth with 1/3 less sodium
  • 1(6oz) can tomato paste
  • reserved half of Herb-Seasoned Turkey Breast Slices, chopped (about 2 cups)

    Spray large nonstick skillet with nonstick cooking spray;heat over medium heat until hot. Add celery, onions and bell pepper; cook until tender, stirring occasionally. Stir in thyme, garlic powder and ground red pepper. Gradually add stewed tomatoes and broth. Bring to a boil. Cook over high heat for 2 to 3 minutes. Reduce heat; stir in tomato paste and turkey. Cover; simmer 10 minutes.




    LEMON HERB CHICKEN

  • 2 bags Success white rice
  • 4 lemon pepper seasoned chicken breasts
  • 1 pkg.(1.8 ounces)lemon herb sauce mix
  • 1 jar(4.5 ounces)sliced mushrooms, drained
  • 1/4 cup chopped green onions

    Prepare rice and set aside. In a medium oiled skillet, brown chicken breasts for 2 minutes on each side. Remove and set aside. Prepare lemon herb sauce mix according to package directions. Add mushrooms, chicken and onions to skillet. Cover and simmer for 5 minutes. Serve over hot rice. Serves 4.




    LOW-FAT HOLIDAY CHEESECAKE

  • 1(3oz) box any flavor sugar-free gelatin
  • 8oz light cream cheese
  • 1pk D-Zerta topping,whipped as directed
  • 2 cups graham cracker crumbs
  • 22pks Sweet n' Low
  • 7 tablespoons margarine,, from sticks

    Dissolve gelation in 1 cup warm water. Set aside to cool. Mix together 6 pkg sweet n' low and graham cracker crumbs. Add melted margarine. Press 2 cups of crumb mixture firmly into 9x13 pan. Reserve rest for top. Cream 16pkgs sweet/low with cream cheese. Stir in prepared whipped topping. Pour mixture over crust and sprinkle with remaining cracker crumbs. Chill 3-4 hours.




    DUMP CAKE-LOW FAT

  • 1 box 94% fat-free white cake mix
  • 3 egg whites
  • 1 cup water
  • 1-21oz. can light strawberry pie filling
  • 1-16oz. can crushed pineapple packed in juice, drained

    Preheat the oven to 350 f.In a medium bowl, combine the cake mix, egg whites and water. Beat with an electric mixer on low speed for 30 seconds. Spray the inside of a 9 by 11- inch baking dish with nonstick vegetable cooking spray. Pour in HALF of the cake batter; "DUMP" in the pie filling and pineapple. Spoon the remaining cake batter on top and bake for 35 minutes, or until done!




    CHILI WITH BEANS- LOW FAT


  • 1/2 lb Pinto beans
  • 1 Green pepper, chopped
  • 2 3 cloves garlic,minced
  • 2 ts Cumin
  • 28 oz Can tomatoes,drained
  • 1 Onion,chopped
  • 1 lb Ground turkey
  • 1 tb Chili powder
  • 2 ts Cayenne pepper
  • 6 oz Can tomato sauce

    Add pinto beans to a 1-qt saucepan and cover them with water. Cook over medium heat 1 hour or until tender. Simmer onion and green pepper in 1/4 cup water in a large nonstick skillet untill onion is translucent. Add ground beef and cook over medium heat untill browned. Drain excess fat from pan. Stir in garlic, chili powder, cumin and cayenne. Add drained tomatoes, tomato sauce and beans to chile mixture. Stir well and simmer, uncovered for 15 minutes. Cover and cook for 1/2 hour over low heat.




    Back To Ann's Kitchen